Ingredients:
200g All­ purpose flour
1 tsp Baking soda
2 to 3 very ripe bananas (peeled & mashed)
Pinch salt
1 large egg
1 tsp vanilla extract
75g butter (melted)
150g sugar

Extras: For the cream cheese
250ml mascarpone
1 large egg
2 tbsp flour
50g sugar


Method:
Step 1: Preheat the oven to 175˚C, and grease a loaf tin. Next, in a large bowl mash the ripe bananas with a fork until smooth. Stir the melted butter into the mashed bananas.

Step 2: Add in the baking soda and salt. Then stir in the sugar, beaten egg, and vanilla extract, once fully combined add in the flour.

Step 3: In another bowl, prepare your cream cheese by adding all the ingredients and whisking until smooth and fully combined.

Step 4: Next, pour half of the banana bread batter in the loaf pan and then pour half of the cream cheese filling, a dollop at a time. Then repeat so top with remaining batter and top with the remaining cream cheese filling one dollop at a time.

Step 5: To make the swirl, insert a butter knife about halfway into the batter and run through the batter vertically and horizontally to swirl the cream cheese into the banana bread batter.

Step 6: Bake for 55-60 minutes, you can also use a toothpick or skewer stick to check if the middle has been cooked. It will come out clean if so.

Cool the banana bread for a few minutes in the loaf tin, then remove and allow to cool on a cooling rack.

Tips: Store covered at room temperature.